Egg Muffin Breakfast – Keto Low-Carb Cups
Start your day right with these protein-packed, low-carb muffin cups that can be customized to suit your taste. Perfect for busy mornings or a nutritious snack.
Ingredients
Main ingredients
- 6 large eggs Freshly cracked
- 1/2 cup shredded cheese Choose your favorite, such as cheddar or mozzarella
- 1/2 cup diced vegetables Bell peppers, spinach, or onions work wonderfully
- 1/4 cup cooked meat Optional, like cooked sausage
- to taste salt
- to taste pepper
For Preparation
- 1 spray non-stick cooking spray To grease the muffin tin
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Coat a muffin tin with non-stick cooking spray or line each cup with muffin liners.
- In a mixing bowl, crack the six large eggs and whisk until well beaten. Season with salt and pepper.
- Add the shredded cheese and diced vegetables to the eggs. If using, include the cooked meat and stir until well combined.
- Pour the egg mixture into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 15-20 minutes or until the egg is fully set and tops are slightly golden.
- Once cooked, remove from the oven and allow to cool for a few minutes before carefully removing the muffins from the tin.
Serving
- Enjoy the muffins warm or at room temperature. Can be stored in the refrigerator for a quick breakfast throughout the week.
Notes
For best results, use fresh ingredients and experiment with different seasonings and ingredient combinations. Store muffins in an airtight container for up to five days, or freeze for up to two months.